Thursday, June 24, 2010

Here's a nice, substantial salad that you can eat as a main course or a side--I had it as a main, and it was nice and hearty yet light enough for a hot summer day.

You just sautee some garlic, ginger and cumin (I added green garlic to the mix, which worked great) and then add chickpeas and stir until they're coated in the seasonings. Then you just add some honey and vinegar and mash up some of the chickpeas to give this dressing a bit of texture. That goes into a bowl with some sliced shallot or red onion and arugula, mix it up, and you're done. I added some cheese, because hey, why not?

Here's a nice, substantial salad that you can eat as a main course or a side--I had it as a main, and it was nice and hearty yet light enough for a hot summer day.

You just sautee some garlic, ginger and cumin (I added green garlic to the mix, which worked great) and then add chickpeas and stir until they're coated in the seasonings. Then you just add some honey and vinegar and mash up some of the chickpeas to give this dressing a bit of texture. That goes into a bowl with some sliced shallot or red onion and arugula, mix it up, and you're done. I added some cheese, because hey, why not?

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I’m setting out to cook each and every recipe in How to Cook Everything, Mark Bittman’s guide to, well, cooking everything.There’s no set time frame (it will probably take years).Please join me, and feel free to leave a comment or get in touch.